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Ингредиенты
- 6 large bell peppers, assorted colors
- 2 ears corn, shucked
- Juice of 2 lemons, or to taste
- Zest of 1 lemon
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 tablespoon agave syrup or honey, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon chipotle or to taste
- 1/4 cup chopped cilantro
Инструкции
- Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.
- Slice the kernels off the cob , and toss them with the peppers.
- In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.
- Pour the dressing over the pepper-and-corn mix and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.
- Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 971g | |
| Calories 859 | |
| Calories from Fat 508 | 59% |
| Total Fat 57.43g | 72% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2385mg | 99% |
| Potassium 1957mg | 56% |
| Total Carbs 81.0g | 22% |
| Dietary Fiber 19.4g | 65% |
| Sugars 53.65g | 36% |
| Protein 10.58g | 17% |
